Makes 1¼ cups
2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream
Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.
bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand
Showing posts with label spring onions. Show all posts
Showing posts with label spring onions. Show all posts
Monday, April 25, 2016
Monday, February 15, 2016
3829. CITRUS PRAWN CEVICHE with BACON DUST
Makes: 6 as canapés or 4 as starters
200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish
Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.
To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.
bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001
200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish
Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.
To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.
bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001
Monday, December 28, 2015
3780. SPICY CHICKEN and BACON PASTIES
Serves 4
2 rashers streaky bacon, chopped
1 large potato (about 250 grams total weight), peeled and cut into small cubes
red chile, deseeded and finely chopped
1 ready-cooked chicken breast, shredded
3 spring onion, thinly sliced, thinly sliced
375 grams pack ready-rolled puff pastry
2 tablespoons milk
Heat oven to 220ºC/400ºF. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chile and cook for a further min. Season generously with black pepper, plus salt to taste.
Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.
bacon recipe source: Good Food magazine, November 2006, BBC Good Food
Sunday, November 22, 2015
3744. NEW POTATOES with SPRING ONIONS and BACON
serves 6
18-24 Cornish or Jersey new potatoes
2-3 bay leaves
25 grams butter
bunch of spring onions, chopped
4 slices smoked streaky bacon
1 tablespoon olive oil
sea salt and freshly ground black pepper
Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender. Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften. Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.
bacon recipe source: Good Food magazine (BBC), April 2004
Tuesday, November 03, 2015
3725. SWEET CORN, GREEN CABBAGE and BACON
5 oz slab applewood-smoked bacon
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.
Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.
Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139
Thursday, August 13, 2015
3648. ICEBERG, TOMATO, AVOCADO, BACON and BLUE CHEESE COBB SALAD
makes 4 servings
2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
yogurt and lemon dressing (recipe below)
coarse, freshly ground black pepper
Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid
Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
Salad: In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
yogurt and lemon dressing (recipe below)
coarse, freshly ground black pepper
Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid
Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
Salad: In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
bacon recipe source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow, 2011); Epicurious,
April 2011
Wednesday, July 08, 2015
3612. KIMCHI SPAGHETTI with BACON
serves six
500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt
While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.
Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.
Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.
By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.
Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.
Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.
500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt
Optional for garnishing
Mozzarella cheese
Sesame seeds
Sliced spring onion
Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.
Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.
Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.
Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.
While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.
Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.
Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.
By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.
Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.
Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.
Tuesday, June 30, 2015
3604. SMOKED MARLIN CHOWDER with BACON
2 rashers bacon, chopped
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chile finely sliced
1 corn cob kernels removed
2 tablespoons butter
1 glass white wine
4 cups milk
salt and freshly ground black pepper
7 oz. flaked marlin
2 spring onions finely chopped
Melt butter in pan. Add bacon, fry till crispy, remove. Add onions and chili sauté till translucent. Add potatoes and corn. Add about 1/2 cup of water and simmer till the potatoes are just fork tender. Add white wine. Bring to boil and evaporate wine. Add milk. Season to taste. Bring to simmer and gently cook about 5 minutes. Meanwhile flake the marlin. Add to chowder. Let sit about 5 minutes for flavors to meld. Serve in your pretty bowls and garnish with spring onions.
bacon recipe source: Gilli Wrightston, So So Simple Food, February 21, 2008
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chile finely sliced
1 corn cob kernels removed
2 tablespoons butter
1 glass white wine
4 cups milk
salt and freshly ground black pepper
7 oz. flaked marlin
2 spring onions finely chopped
Melt butter in pan. Add bacon, fry till crispy, remove. Add onions and chili sauté till translucent. Add potatoes and corn. Add about 1/2 cup of water and simmer till the potatoes are just fork tender. Add white wine. Bring to boil and evaporate wine. Add milk. Season to taste. Bring to simmer and gently cook about 5 minutes. Meanwhile flake the marlin. Add to chowder. Let sit about 5 minutes for flavors to meld. Serve in your pretty bowls and garnish with spring onions.
bacon recipe source: Gilli Wrightston, So So Simple Food, February 21, 2008
Wednesday, October 01, 2014
3432. FRENCH-STYLE CHICKEN with PEAS and BACON
serves four
6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml (1 1/4 cups) hot chicken stock
250 grams (9 oz.) frozen peas
1 Little Gem lettuce, roughly shredded
2 tablespoons crème fraîche
In a large frying pan, dry-fry the bacon over a medium heat for 3 minutes until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 minutes each side.
Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 minutes.
Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 minutes, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
bacon recipe source: Good Food Magazine, June 2010, BBC Good Food, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU
6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml (1 1/4 cups) hot chicken stock
250 grams (9 oz.) frozen peas
1 Little Gem lettuce, roughly shredded
2 tablespoons crème fraîche
In a large frying pan, dry-fry the bacon over a medium heat for 3 minutes until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 minutes each side.
Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 minutes.
Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 minutes, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
bacon recipe source: Good Food Magazine, June 2010, BBC Good Food, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU
Sunday, August 03, 2014
3373. BRITISH ASPARAGUS, AVOCADO, BACON and SOY BEAN SALAD
serves two
160 grams (6 oz.) fresh or frozen soy beans
160 grams (6 oz.) fresh or frozen soy beans
1 bundle (about 250 grams/9 oz.) British asparagus, cut into 1-cm lengths
1 teaspoon of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tablespoons of olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
Zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Salt and freshly ground black pepper to taste
Heat a saucepan of water to a fast boil, add the soy beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well. Heat the vegetable oil in a small frying pan and fry the bacon until crispy. Whisk the olive oil, vinegar, mustard and lemon zest and season to taste. Place the asparagus and soy beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
bacon recipe source: Pam Lloyd, British Asparagus
1 teaspoon of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tablespoons of olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
Zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Salt and freshly ground black pepper to taste
Heat a saucepan of water to a fast boil, add the soy beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well. Heat the vegetable oil in a small frying pan and fry the bacon until crispy. Whisk the olive oil, vinegar, mustard and lemon zest and season to taste. Place the asparagus and soy beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
bacon recipe source: Pam Lloyd, British Asparagus
Sunday, June 15, 2014
3324. CHICKEN, BACON and MUSHROOM STRUDEL
3 chicken breasts, chopped into generous mouthful-sized pieces½ cup of milk
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
thyme
salt and pepper to taste
Preheat oven to 220°C (425ºF)
Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk. Reduce heat and cook until chicken is tender and most of liquid has evaporated. Add mushrooms and allow to soak up remaining liquid. Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.
Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil. Layer up at least four sheets of pastry positioning it horizontally on the tray. Spoon the filling onto one edge of the pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom. Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.
Can be served hot or cold with salad or vegetables. Can also be rolled into individual parcels for lunches, canapés or entrées.
Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.
bacon recipe source: the cooking bug.com
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
thyme
salt and pepper to taste
Preheat oven to 220°C (425ºF)
Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk. Reduce heat and cook until chicken is tender and most of liquid has evaporated. Add mushrooms and allow to soak up remaining liquid. Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.
Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil. Layer up at least four sheets of pastry positioning it horizontally on the tray. Spoon the filling onto one edge of the pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom. Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.
Can be served hot or cold with salad or vegetables. Can also be rolled into individual parcels for lunches, canapés or entrées.
Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.
bacon recipe source: the cooking bug.com
Wednesday, April 09, 2014
3257. COCKLE and SMOKED BACON PIE
serves two
1 oz. butter
1 oz. butter
8 oz. smoked bacon
Half clove garlic, chopped fine
1 onion, chopped
1 onion, chopped
1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
Sunday, December 29, 2013
3156. GRILLED and SMOKED MACKEREL with WATERCRESS, BACON and WALNUT DRESSING
makes two servings
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
Sunday, November 03, 2013
3100. BEET ROOT, BACON and SPRING ONIONS
serves 6 with leftovers
900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon
Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009
900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon
Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009
Thursday, September 12, 2013
3048. BAKED SWEET POTATOES with OLIVES, CHILLI, BACON and SMOKED MACKEREL
serves four
4 large orange-fleshed sweet potatoes
1 tablespoon olive oil
150 grams unsmoked back bacon, thinly sliced
6 spring onions, sliced
2 red chillies, seeded and sliced
200 grams smoked mackerel fish fillets, skinned
75 grams black olives, pitted and chopped
25 grams butter
4 large orange-fleshed sweet potatoes
1 tablespoon olive oil
150 grams unsmoked back bacon, thinly sliced
6 spring onions, sliced
2 red chillies, seeded and sliced
200 grams smoked mackerel fish fillets, skinned
75 grams black olives, pitted and chopped
25 grams butter
Preheat the oven to 200°C/400°F/gas mark 6. Roast the sweet potatoes
for 45 minutes to one hour, or until a knife slides easily into them. When almost ready, heat the oil in a pan and fry the bacon for four
minutes over a high heat, until golden. Add the spring onions, chilli,
mackerel and olives, and cook for two to three minutes more. When the potatoes are ready, cut a slit down the middle and place a
knob of butter in each one. Fill with the mackerel and bacon mixture,
and serve hot.
bacon recipe courtesy of: Tonia George, Red Magazine online; Hearst Magazines UK/National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP
Monday, September 02, 2013
3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS
makes four servings
Pickled spring onions:
4 spring onions or 6 scallions, whites only, thinly sliced
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Pickled spring onions:
4 spring onions or 6 scallions, whites only, thinly sliced
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Maple bacon and spicy mayo:
12 slices thick-cut bacon
2 tablespoons pure maple syrup
1/4 cup mayonnaise
1 tablespoon Sriracha
Fried eggs and assembly:
8 slices white sandwich bread, such as Pullman
1/4 cup mayonnaise
2 tablespoons unsalted butter
4 large eggs
Kosher salt, ground pepper
1 cup arugula leaves
For pickled spring onions: Combine onions, vinegar, sugar, salt, and
1 tablespoon water in a small bowl
and toss to combine; let stand
for 30 minutes.
For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon
on a foil-lined large rimmed baking
sheet; brush both sides with syrup.
Bake until bacon begins to crisp
but is still pliable, 20-25 minutes. Mix mayonnaise and Sriracha in
a small bowl to combine; set aside.
For fried eggs and assembly: Spread 1 side of bread slices with plain
mayonnaise. Heat a large skillet
over medium-low heat. Working in
batches, cook bread, mayonnaise
side down, until brown and crisp,
about 3 minutes. Wipe out skillet. Melt butter in same skillet over
medium heat; crack eggs into
skillet. Cook, occasionally basting
with butter in skillet, until whites
are set, about 3 minutes. Season
with salt and pepper. Spread untoasted side of each
bread slice with spicy mayo. Build
sandwiches with bread, bacon,
eggs, pickled spring onions, and
arugula.
bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013
Saturday, July 06, 2013
2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE
750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions
Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying
Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt
Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.
bacon recipe courtesy of: Asian Food Recipes
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions
Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying
Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt
Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.
bacon recipe courtesy of: Asian Food Recipes
Saturday, June 29, 2013
2973. MANGO, BACON and STREAKY BACON SALAD
¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper
In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.
bacon recipe courtesy of: Bron Marshall, March 21, 2006
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper
In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.
bacon recipe courtesy of: Bron Marshall, March 21, 2006
Wednesday, April 03, 2013
2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES
serves four
800 grams potatoes, thinly sliced
800 grams potatoes, thinly sliced
250 ml fish stock
1 bunch spring onions
4 pieces hake fillets, 150g each
200 grams bacon rashers
1 chilli, chopped
1 garlic clove, crushed
1 bunch fresh rosemary
Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.
bacon recipe courtesy of: Pick n Pay, Africa
Saturday, March 30, 2013
2882. SPRING ONION CRESPELLE (CREPES) wiht BACON and MUSHROOM RAGU
yields four servings
10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes.
1 tablespoon olive oil
1 red onion, finely chopped
3 rindless bacon rashers, finely chopped
100 grams fresh shiitake mushrooms, sliced
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces
Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
To serve, spoon the ragu into the crespelle and fold to enclose.
bacon recipe courtesy of: Kate Tait, delicious., May 2006
10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes.
1 tablespoon olive oil
1 red onion, finely chopped
3 rindless bacon rashers, finely chopped
100 grams fresh shiitake mushrooms, sliced
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces
Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
To serve, spoon the ragu into the crespelle and fold to enclose.
bacon recipe courtesy of: Kate Tait, delicious., May 2006
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